Oatmeal Raisin Yogurt Muffins

Oatmeal Raisin Muffins

Adapted from Dannon's Website

These muffins taste like oatmeal raisin cookies but are part of a delicious breakfast!

1/2 cup all-purpose flour
1/2 whole wheat flour
1 cup old-fashioned rolled oats
1/2 cup firmly packed brown sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup raisins, plumped (soak in hot tap water for a few minutes, drain)
1 cup Dannon® Light 'n Fit® Vanilla nonfat yogurt
1/4 cup egg substitute
3 Tablespoons no sugar added applesauce

Directions:
1. Preheat oven to 375°F.
2. Lightly coat 1/2 cup mufffin tins with cooking spray. (Paper liners tend to stick with to the finished product - not recommended here)
3. In bowl stir together flour, oats, brown sugar, baking powder, salt, cinnamon, and the raisins; in another bowl whisk together yogurt, egg and applesauce.
4. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined.
5. Divide the batter among 10 cavities and bake the muffins on the middle oven rack for 22-25 minutes.
Yields: 10 Servings

Finished muffins freeze well. Thaw and heat in microwave for approx 30 seconds.

Waffles for breakfast?

Today the P90X guide called for us to eat whole wheat waffles with peanut butter and banana for breakfast with a nice glass of skim milk. I love it! It is a great new breakfast idea.

We've had this breakfast for 4 weeks now (every Sunday) and have developed a great strategy for making this healthy.

For waffles we have now had 3 options:
Eggo Low Fat Whole Wheat Waffles and Van's Premium Waffles - 97% Fat Free were both pretty tasty and convenient out of the freezer. (We found Van's brand in the health food freezer... but the whole wheat was higher in fat than these)

However, when I forgot to buy more waffles for this week's breakfast, we needed to improvise. We found this awesome low fat, whole wheat, oatmeal waffle recipes!

"Fat Free" Whole Wheat Oatmeal Waffles
(recipe has a small amount of fat based on the small portion from the whole wheat flour)
1/4 cup egg substitute
3/4 cup skim milk
1/2 cup unsweetened applesauce
1 tsp vanilla
1/2 cup + 2 Tbsp whole wheat flour
1/2 cup oatmeal
2 Tbsp wheat germ
2 tsp no sodium baking powder
1-1/2 tsp sugar substitute

Whisk together wet ingredients in a small bowl or large glass measuring cup (for convenience). Mix in dry ingredients. For a 9 inch round waffle iron, use about 1/2 cup measure for each waffle. Allow to cook until somewhat dark brown in order to cook all the way through. Makes about 4 waffles - good to share with 2 people. (I would like to try ground walnuts or a dash of cinnamon in the batter!)

Eating with a sliced banana and 2 tbs. of Skippy Super Chunk 25% Fat Free Peanut Butter topped off with skim milk = delicious morning start!

(Check out THIS LINK for a great whole wheat pancake recipe!)